Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Method
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Ingredients.
— Equal parts of £-inch slices of cooked carrots, turnips, potatoes and beetroot, and a corresponding quantity of Brussels sprouts, French be ms, and sprigs of cauliflower, all cooked, Tartarc sauce No.
213.
Method.
-Mix all well together, moisten with the sauce, and ser .
— This Salad is frequently prepared in an ordinary basin mould is masked with Aspic, and afterwards decorated with tomatoes and other vegetables, in the manner shown in the coloured illustratio:
Italy
